Portuguese Soup

Chef's notes#

Portuguese dishes are typically simple, relying on the quality of the ingredients rather than complex seasonings. Make sure to use fresh ingredients and good quality olive oil. Portuguese Soup is often served with Portuguese cornbread (broa) on the side. If you have access to this, it complements the soup beautifully.

Details#

• ⏲️ Prep time: 15 minutes
• 🍳 Cook time: 45 minutes
• 🍽️ Servings: 8

Ingredients#

• 2 tablespoon of olive oil
• 2 cups of chopped onions
• 1 pound chorizo, sliced or cubed
• 6 potatoes, peeled and cubed (a starchy russet recommended)
• 2 (15 ounce) cans kidney beans
• 1 (15 oz) can of diced tomatoes
• 3-4 cloves of garlic
• 2 quarts of chicken stock
• 2 teaspoons garlic powder
• 2 teaspoons ground black pepper
• 1 teaspoon salt
• 1 tablespoon Worcestershire sauce
• 2 cups of collard greens or kale finely sliced

Directions#

1. In a large pot over medium heat, cook onions and garlic in olive oil until just tender.
2. Saute chorizo and set aside.
3. Place potatoes, beans, tomatoes and chicken stock in the pot. Season with Worcestershire, garlic powder, pepper and salt. Bring to a boil, then reduce heat and simmer 30 to 45 minutes.
4. Add greens and sautéed chirzo let cook for another 10 minutes
5. Serve and enjoy!